Archive for July, 2012
Flageolets – oo la la
Written by Rocky Mountain Woman on July 30, 2012 – 6:10 am -
So I noticed a bag of dried flageolets in a gourmet grocery store in the big city and decided to buy them because it was a food item that I had never had!
I made a rack of lamb a few nights ago and decided that these elegant little French beans would be perfect with it. I made them quite simply because I wanted to actually taste the bean. Here’s how I did it:
Rinse thoroughly and remove any broken beans
In keeping with the French theme, take two shallots
mince with two cloves of garlic
and saute in a pressure cooker (with a browning mechanism) or a large dutch oven. If you live in a normal place you probably don’t need a pressure cooker. If you live at the top of a mountain at the end of the world, you do.
saute until the shallots are soft, then add the beans and water to cover, a teaspoon or so of dried rosemary and a bay leaf
If you aren’t using a pressure cooker, I would suggest soaking the beans overnight and then simmering until the beans are tender (about 1 hour)
Salt and pepper to taste…
It was lovely with the lamb!
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Tags: Side Dishes, vegetablesPosted in She Cooks | 5 Comments »
Rack of Lamb
Written by Rocky Mountain Woman on July 27, 2012 – 7:55 am -
I don’t make this very often because it’s kind of pricey, but if you are trying to impress someone, this is the way to go!
Ingredient List:
1 rack of lamb
1 cup of soft white bread, torn into small pieces
1 clove of garlic, minced
2 T Dijon mustard
2 T olive oil
1 t salt
pepper from the mill
Preheat the oven to 400 degrees. Trim the rack, leaving the rib bones as long as possible. Place in a small roasting pan
Mix the remaining ingredients in a small mixing bowl
Put the rack in the hot oven and roast for 15 minutes, remove from the oven, turn the heat down to 375 degrees and spread the bread crumb mixture on the rack
Return to the oven for another fifteen or twenty minutes
Serve with Pinot Noir, a simple green salad and mashed potatoes…oohh la la…
Inspired by an old Martha Stewart recipe…
xxoo,
RMW
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Tags: meatPosted in She Cooks | 8 Comments »
Jerk Chicken
Written by Rocky Mountain Woman on July 25, 2012 – 12:04 pm -
This post is in honor of the letter “J” and part of Jenny Matlock’s Alphabet Thursday. For more “J” posts, please click here http://jennymatlock.blogspot.com/
This will get your motor running!
Ingredient list:
1 onion coarsely chopped
1 large scotch bonnet pepper or habanero
1/2 T fresh ginger, grated
4 cloves of garlic
1/2 cup vegetable oil
2 green onions, chopped
1/4 t freshly ground nutmeg
1 t thyme
2 T red wine
2 T light brown sugar
1/2 t cinnamon
1 t Old Bay seasoning
salt and pepper to taste – about 1/2 t salt and a few grinds from the pepper mill
1 lime
8 chicken thighs, bone in skin on
Chop the onion & green onion
collect the ingredients in a medium sized bowl
deseed and cut the scotch bonnet in pieces
brown sugar and spices
salt & pepper
squeeze the lime over the top and add the vinegar
add the oil to the food processor
dump the contents of the bowl on top
process for a few minutes
Place the chicken in a large shallow baking dish and cover with the pepper mixture
cover and let it sit in the refrigerator for about 24 hours
Heat up the grill and grill it on each side for about 6 minutes or until the fluids run clear..
yowsa this is spicy!
I opened a bottle of Cline Zinfandel to go with this. Cline Zin is my go to when I’m not sure what wine I want. It worked! It held up to the chicken nicely without overwhelming it…
Happy eating!
RMW
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Tags: chicken, Main DishesPosted in She Cooks | 26 Comments »
